Evening Menu (SAMPLE)

 

EVENING MENU 


FIRST COURSE
Assorted Rolls & Salad of 
Field Greens- radishes, cucumbers, tomatoes, croutons, balsamic dressing

 

Appetizers

(supplemental charge)

Chilled Poached Shrimp, Cocktail Sauce, Lemon  9

French Onion Soup, Gruyere cheese, Frizzled Onions  8

Smoked Salmon, Capers, Onions, Pumpernickel, Dill Sour Cream  9

Semolina Dusted Calamari, Spicy Marinara sauce  9

 

SECOND COURSE

Eggplant Parmigiana

served with sautéed vegetable in garlic oil, angel hair pasta

Perfect with Line 39 Pinot Noir-rich mouth with gentle tannins & luscious  10

 

Fillet of Sole “Meuniere”

with lemon, caper & parsley butter sauce, vegetable medley & whipped potatoes

Perfect with 
Santa Marina Pinot Grigio a Medium-bodied and elegant   9


Roast Loin of Pork “Classic”


with apple puree, pan gravy, vegetable medley & whipped potatoes

perfect with Dona Paula Malbec, Complex aromas and body  10

 


Sautéed Breast of Chicken

with a Marsala sauce vegetable medley & rosemary roasted potatoes

Perfect with Leese Fitch Chardonnay-Full-bodied rich feel with oak notes  10

 

Roast Prime Rib Of Beef

served with frizzled onions, demi-glace, vegetable medley & baked potato

Perfect with Josh Cabernet Sauvignon -Full-bodied and smooth  12

 

DESSERT 

Complimentary Peach Melba

Fresh Ground Regular or Decaffeinated Coffee or Hot Tea

 


Shareable Sweet Ending for Intermission (supplemental charge)

Lemon Tart, Raspberry Sauce   9             Chocolate Lava Cake    9

Cheesecake, Raspberry sauce  9          Chocolate Fudge Sundae   9

 
 

Appetizers, luxury desserts, specialty drinks including souvenir glass, beer, alcoholic and non-alcoholic drinks are available at an additional charge.

*No coffee or tea service after the show starts.

The menu is subject to change.

If you have a food allergy, please speak to the owner, manager, chef, or your server.
18% Gratuity Added for Parties of 8 or Morels.